Chicken satay with peanut sauce

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  800g

• Soy sauce

  Made from soy (tamari)

  2 tbsp or 36g

• Lime juice

  Raw

  2 tbsp or 30g

• Garlic

  Raw

  2 cloves, minced or 6g

• Vegetable Oil Spread with Olive Oil

  Fleischmann's

  1 tbs or 100g

• Curry powder

  Spices

  2 tsp or 4g

• Fresh cilantro

  Coriander leaves, raw

  100g

• Oyster sauce

  Ready-to-serve

  1 tbsp or 18g

• Peanut butter

  Smooth style, with salt

  1 tbsp or 16g

• Chilli Sauce

  Iceland

  200g

• Lime juice

  Raw

  1 tbsp or 15g

• Cucumber

  With peel, raw

  ¹⁄₁₆ cup slices or 9g

• Beansprouts

  Sainsbury's

  100g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Lime juice

  Raw

  1 tbsp or 15g

• Soy sauce

  Made from hydrolyzed vegetable protein

  1 tsp or 6g

Directions

1. PLEASE DO NOT ADD TO PUBLIC DATABASE
2. Place the chicken, soy sauce, lime juice, garlic, oil and curry powder in a bowl and mix well. Cover and marinate in the refrigerator for at least 1 hour.
3. To make the peanut sauce, combine oyster sauce, peanut butter, sweet chilli sauce and lime juicein a bowl. If you want to heat the sauce to serve, warm gently in a microwave.
4. To prepare the salad, toss cucumber, bean sprouts, spring onions, capsicum, lime juice and soy sauce together.
5. Heat a barbecue or chargrill to medium. Thread the chicken onto skewers and cook for 3–4 minutes each side or until cooked through. Garnish with coriander leaves (if using) and serve with the peanut sauce and cucumber salad.